Instructions
To begin this project you will need a batch of buttercream icing colored white, pink, orange, blue, and black.
Take your thirty baked cupcakes and place them onto your cake board in a flamingo shape.
Once you have them to their desired position use a dollop of buttercream to “glue” them into the board.
Fill a piping bag fitted with a 1M tip with pink buttercream icing. Fill in any large gaps between cupcakes with buttercream. Make sure to only do this in areas that you will be piping in pink (the body excluding the beak and legs). You will use this same bag to create the rosettes in a future step.
Take a spatula and spread the three “beak” cupcakes with white buttercream icing.
Pipe pink rosettes onto the cupcakes that make up the flamingo’s head and body. Make sure to leave the legs and water un-iced.
Fill in the empty spaces between cupcakes with icing.
With a spatula spread white buttercream onto the two cupcakes where the legs will be located.
Fill a piping bag fitted with a 1M tip with blue buttercream icing. Pipe rosettes onto the cupcakes that make up the water. Fill in the empty spaces between the cupcakes.
Decorate the water with sealife edible cupcake toppers.
Fill a piping bag fitted with a #803 tip with orange buttercream icing. Pipe two lines onto the two white cupcakes to make legs. Pipe one line for the beak.
Fill a piping bag fitted with a #803 tip with black buttercream icing and pipe the beak. Use a small spatula to smooth the icing.
Pipe a black eye (or simply use a Mercken chocolate wafer!). Don’t forget to add a small dab of white icing to bring the eye to life.
Take one more look and fill in any gaps.
